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Zeppole can also be savory, and consist of fried bread dough often filled with anchovy. In parts of Calabria, the anchovy or a sultana variety are consumed on New Year's Eve and New Year's Day. In Malta, anchovy zeppoli are traditionally consumed during the Lent fasting period. [5] This version of savory zeppole are known locally as sfinge.
(Using the letter W instead of V is an archaism in Swedish; it is not uncommon in marketing, but does not affect the pronunciation.) Barilla's bakery in Filipstad employs 440 people and produces 33,000 tonnes of crispbread annually. [2] In 2009-2014, the owner invested 150 million in the Filipstad factory to modernise the equipment. [3]
A cup of cappuccino and cornetti at breakfast (colazione). The most popular breakfast (colazione) is sweet, consumed at home or at a café.If the breakfast is consumed at home, it consists of coffee (espresso or prepared with a moka pot), milk, or caffè latte accompanied by baked goods such as biscuits, for example shortbread, or by slices of bread spread with butter and jam or with honey or ...
On a low flame, combine the cornstarch, milk and sugar. Mix with a whisk until mixture begins to bubble. Turn off the heat and continue to whisk until the consistency has thickened.
Baking bread in the hot sand at Laugarvatn. Rúgbrauð (Icelandic pronunciation: [ˈruːɣˌprœyːθ], lit. ' rye bread ') is an Icelandic straight rye bread.It is traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a geyser, in which case it is known as hverabrauð [ˈkʰvɛːraˌprœyːθ] or "hot-spring-bread".
Pone is a type of baked or fried bread in American cuisine, and the Cuisine of the Southern United States. Pone could be made with corn, or some other main ingredient could be used like sweet potato. This style of bread, eaten cold as a breakfast food, was a staple food of the cuisine of the Thirteen Colonies. [1]
Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz, [clarification needed] is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt , and the flat tannur bread in Iraq .
Focaccia veneta (fugàssa or fugassìn in Venetian language): an Easter sweet bread; Galani (or crostoli) Tiramisu: one of the most popular desserts in Italy and Europe, it is made with fresh eggs, mascarpone, Marsala and dark-coffee-dipped savoiardi (ladyfinger biscuits).